Mexican Cornbread Pizza Recipe

Name: Mexican Cornbread Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (8-1/2 ounces) cornbread/muffin mix; 1/3 cup fat-free milk; 1 large; , lightly beaten; 1 cup frozen corn, thawed; 3/4 pound extra-lean ground turkey; 1 small onion, chopped; 1 small sweet red pepper, chopped; 2 jalapeno peppers, seeded and chopped; 3 tablespoons reduced-sodium taco seasoning; 1/2 cup water; 3/4 cup shredded reduced-fat Mexican cheese blend; 1 small tomato, chopped; 1/4 cup sliced ripe olives; 2 green onions, chopped; 6 tablespoons reduced-fat sour cream

Servings: persons

1 package (8-1/2 ounces) cornbread/muffin mix
1/3 cup fat-free milk
1 large
, lightly beaten
1 cup frozen corn, thawed
3/4 pound extra-lean ground turkey
1 small onion, chopped
1 small sweet red pepper, chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons reduced-sodium taco seasoning
1/2 cup water
3/4 cup shredded reduced-fat Mexican cheese blend
1 small tomato, chopped
1/4 cup sliced ripe olives
2 green onions, chopped
6 tablespoons reduced-fat sour cream

1
In a small bowl, combine the cornbread mix, milk and egg. Stir in corn just until blended. Spread evenly into a 10-in. ovenproof skillet coated with cooking spray. Bake at 400u00b0 for 14-18 minutes or until a toothpick inserted in the center comes out clean.
2
Meanwhile, in a
3
, cook the turkey, onion, red pepper and jalapenos over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
4
Spoon turkey mixture over cornbread; sprinkle with cheese. Bake for 5-10 minutes or until cheese is melted. Sprinkle with tomato, olives and green onions. Cut into six wedges; top each with sour cream.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 package (8-1/2 ounces) cornbread/muffin mix, 1/3 cup fat-free milk, 1 large, , lightly beaten, and more.

Yes, Mexican Cornbread Pizza falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Cornbread Pizza

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